Pea and fava bean pasta with mint and ricotta

The ricotta and Parmesan mixture was really spectacular, and it was light enough to keep this dish’s fresh spring appeal. I know it’s almost June, but I’m still riding happily along with spring flavors and produce.

1 1/2 cups frozen fava beans

1 1/2 cups frozen peas

1/2 pound pasta

1/2 cup ricotta

1/4 cup Parmesan cheese, grated

2 tablespoons chopped fresh mint, plus more for garnish

salt and pepper

1 tablespoons olive oil

Bring a pot of water to a boil. Add the fava beans and let simmer until thawed, followed by the peas. Both will be bright green when ready. Toss the beans and peas in an ice water bath to stop the cooking process once thawed. Remove the fava beans’ outer skin.

Fill the pot with fresh water and return to a boil; season generously with salt (about 1 tablespoon). Add the pasta and cool until al dente.

Combine the ricotta, Parmesan, mint and about 1/8 teaspoon pepper in a large bowl. Before the pasta finishes cooking, add 1/2 cup of the cooking water to the cheese mixture and stir to combine.

Drain the pasta and transfer to a serving bowl. Toss with olive oil, followed by the ricotta mixture, beans and peas. Season with salt and pepper. Serve topped with mint leaves.